Get the Recipe: Vegan Pumpkin Bread
This vegan pumpkin bread is moist, warmly spiced and so cozy! This one bowl recipe is quick, easy and so flavorful. It is great for fall breakfasts, afternoon snacks or even healthy dessert.
Ingredients
- 1 cup pumpkin purée
- ½ cup melted coconut oil
- ¼ cup vegan milk
- 1 cup coconut sugar, or brown sugar
- 1 ¾ cups flour, all purpose or gluten free flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- ½ cup chocolate chips, or chocolate chunks
Instructions
- First, preheat oven to 375 degrees Fahrenheit. Line a bread pan (8 inch by 4 inch) with parchment paper.
- In a mixing bowl, add pumpkin purée, melted coconut oil and milk. Stir to combine.
- Then, add in coconut sugar, flour, baking powder, baking soda, cinnamon and pumpkin pie spice. Stir to combine.
- Fold in chocolate chips.
- Add batter to the lined bread pan. Smooth out the top.
- Bake for 40 to 45 minutes or until toothpick inserted comes out clean.
- Finally, remove from oven. Allow bread to cool before slicing and serving.
Notes
- Use pumpkin purée, not pumpkin pie filling.
- Feel free to replace melted coconut oil with avocado oil. Substituting with applesauce will make this bread very dense.
- Any type of vegan milk works.
- Both coconut sugar and lightly packed brown sugar can be used.
- Both gluten free 1 to 1 flour and all purpose flour work well.
- Bake only until toothpick inserted comes out clean. Do not over bake!
- Allow bread to cool before slicing into.
- Store leftovers in an airtight container for up to 3 days.
- Store in fridge for up to 5 days.
- This bread freezes well.
Calories: 344kcal, Carbohydrates: 48g, Protein: 3g, Fat: 17g, Saturated Fat: 14g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Sodium: 241mg, Potassium: 95mg, Fiber: 3g, Sugar: 14g, Vitamin A: 4768IU, Vitamin C: 1mg, Calcium: 55mg, Iron: 2mg